EP0967267A1 - Poudre comprenant un additif alimentaire et procédé de dispersion d'un additif oenologique utilisant ladite poudre - Google Patents
Poudre comprenant un additif alimentaire et procédé de dispersion d'un additif oenologique utilisant ladite poudre Download PDFInfo
- Publication number
- EP0967267A1 EP0967267A1 EP99401477A EP99401477A EP0967267A1 EP 0967267 A1 EP0967267 A1 EP 0967267A1 EP 99401477 A EP99401477 A EP 99401477A EP 99401477 A EP99401477 A EP 99401477A EP 0967267 A1 EP0967267 A1 EP 0967267A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- liquid
- powder
- food additive
- powder according
- particles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 51
- 235000013373 food additive Nutrition 0.000 title claims abstract description 35
- 239000002778 food additive Substances 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims description 15
- 239000000654 additive Substances 0.000 title description 16
- 230000000996 additive effect Effects 0.000 title description 15
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 239000002245 particle Substances 0.000 claims abstract description 34
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000002270 dispersing agent Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 239000000440 bentonite Substances 0.000 claims description 4
- 229910000278 bentonite Inorganic materials 0.000 claims description 4
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 4
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 229960004106 citric acid Drugs 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 235000011042 metatartaric acid Nutrition 0.000 claims description 2
- 239000001369 metatartaric acid Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 claims description 2
- 229920001864 tannin Polymers 0.000 claims description 2
- 239000001648 tannin Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 229960001367 tartaric acid Drugs 0.000 claims description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 1
- 235000021317 phosphate Nutrition 0.000 claims 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims 1
- 239000006185 dispersion Substances 0.000 description 20
- 235000013305 food Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 4
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 239000007970 homogeneous dispersion Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000011324 bead Substances 0.000 description 2
- 239000012798 spherical particle Substances 0.000 description 2
- 238000010301 surface-oxidation reaction Methods 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical class [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 235000019838 diammonium phosphate Nutrition 0.000 description 1
- ZFTFAPZRGNKQPU-UHFFFAOYSA-N dicarbonic acid Chemical compound OC(=O)OC(O)=O ZFTFAPZRGNKQPU-UHFFFAOYSA-N 0.000 description 1
- AXDDJHKBOYNJPY-UHFFFAOYSA-L dipotassium;carboxylato carbonate Chemical compound [K+].[K+].[O-]C(=O)OC([O-])=O AXDDJHKBOYNJPY-UHFFFAOYSA-L 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 1
- 239000007938 effervescent tablet Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
Definitions
- the present invention relates to a powder comprising a food additive associated with an excipient effervescent as well as a process using said powder for dispersing said additive in a useful liquid in the food industry and especially in wine, cider, beer or vinegar.
- the dispersion of food additives and especially oenological in a liquid and particularly in wine is a recurring problem in the field of oenology.
- a second solution described in the request for French Patent No. 2,746,812, consists in using tablets with a food additive, and more particularly oenological, to disperse associated with a effervescent excipient.
- this type of tablet is thrown into a tank containing the liquid, reaches the bottom, initiates its dissolution and stays at the bottom of the tank almost until the end of its dissolution. Brewing final is necessary to ensure the homogenization of the additive in the liquid.
- the additive has a high density, as is the case for the S02, it quickly drops to the bottom of the tank.
- the particles after having been dispersed on the surface of the liquid, are initially entrained towards the bottom of the container by gravity.
- the CO 2 bubbles escape from the effervescent excipient and entrain the particles towards the surface of the liquid.
- the control of these two opposite forces makes it possible to create an essentially vertical movement of the particles in the liquid. This movement is accompanied by the dissolution and distribution of the food additive in the liquid.
- an S / V ratio close to 12 will cause a dispersion of the food additive in the part liquid.
- a close S / V ratio of 1 will cause a dispersion of the food additive in the lower part of the liquid.
- the present invention therefore relates to a powder consisting of particles formed of an additive food and more specifically wine and effervescent excipient, of a size between 0.2 and 5 mm, and whose surface / volume ratio is between 1 and 12.
- the powder of the invention also includes a dispersing agent.
- a dispersing agent which can enter into the composition of the powder of the invention are chosen from poly-vinyl-pyrrolidones, hereinafter called PVPP, or bentonite.
- the particles constituting the powder of the invention can take a concave shape.
- This feature has the advantage allow the horizontal movement of the particles and to optimize the homogeneity of the dispersion of the additive food.
- the particles forming the product of the invention have a density of between 1.7 and 2, the effervescent excipient giving off between 14 and 18% by weight of the CO 2 particle.
- the powder of the invention is obtained in mixing with the food additive, 40 to 60% of its weight effervescent excipient.
- the particles are formed at using a dry or wet granulator.
- Food additives and in particular oenological additives which can enter into the composition of the product of the invention are chosen from the products authorized by the legislation listed in the Oenological Codex.
- these products mention may be made of SO 2 , vitamin B 1 , citric acid, ascorbic acid, tartaric acid, enzymes, potassium sorbate, metatartaric acid, tannins, PVPPs , coals, diammonium phosphates, casein, yeast cell walls.
- the S / V ratio of particles of the powder of the invention is between 8 and 12 so to locate the food additive in the part liquid.
- One such embodiment is particularly advantageous when the food additive is denser than the liquid in which it is dispersed. This case often occurs in the field of oenology. Indeed, it can be particularly useful to disperse an oenological additive in the part upper oenological liquid in order to achieve a surface oxidation treatment of wine.
- the powder of the invention allows, so advantageous, to disperse across the top of a liquid a food additive denser than the liquid, consistently and sustainably.
- the S / V ratio of the powder particles the invention is between 1 and 2 so as to scatter the food additive in the lower part some cash.
- Such an embodiment is particularly useful when the food additive is less dense than liquid but also when it is important to get a precise and controlled dispersion of the food additive in the lower part of the liquid.
- the S / V ratio of particles of the powder of the invention is between 2 and 5. This characteristic allows to obtain a dispersion of the food additive in the entire volume of the liquid.
- the powder described in this latter mode of embodiment of the present invention allows the dispersion a food additive in a liquid, whatever the density of the additive used.
- the present invention also relates to a method supply of food additives of the type comprising introduction into a liquid and in particular into wine, a food additive combined with an excipient effervescent, characterized in that one introduces into said liquid a powder according to the invention.
- one of the three powders of the present invention is selectively introduced into the liquid.
- the process for adding food additives of the invention aimed at dispersing said additive in the upper part of a tank will include the use of a powder whose particles have an S / V ratio of between 8 and 12.
- the process for dispersing said additive in the lower part of a tank will include the use of a powder whose particles have an S / V ratio between 1 and 2.
- the powder of the invention is dosed volumetrically with a mass-graduated measuring glass of active ingredient. Once the volume of powder to be added to defined liquid, the powder is poured from the top of the container.
- the desired dispersion is obtained after about 60 minutes
- a homogeneous dispersion of SO2 is obtained in 30 minutes by adding a powder of the invention including the polyhedral particles pass through a 1.5 mm x 1.5 mm mesh and are larger than 0.8 mm in one of the dimensions of the polyhedron.
- the same result is obtained with spherical particles of 1.5 mm in diameter.
- the powder used must be composed of particles with an S / V ratio close to 2.4. It's the case for example of beads of 2.5 mm in diameter.
- the dispersion of SO 2 in the upper part of a container and in particular near the surface is obtained by the use of a powder, the particles of which have an S / V ratio of approximately 11. This is particularly the case for 0.5 mm diameter beads.
- a dispersion of SO 2 in the lower part of a container is obtained by using a powder, the particles of which have an S / V ratio of 1.2, ie spherical particles of 5 mm in diameter.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
- la préparation d'un mélange de métabisulfite de potassium et de dicarbonate de potassium dans des proportions de 1 pour 1,
- l'humidification sous une forte agitation et malaxage, jusqu'à l'obtention d'une poudre formée de petits grains,
- la calibration de la poudre par tamisage pour standardiser la taille des particules. Il est possible par exemple d'obtenir des tailles de particules calibrées entre 1,2 et 1,8 mm afin d'obtenir une dispersion homogène de SO2.
- l'addition éventuelle d'un agent dispersant tel que la bentonite ou le PVPP
Claims (12)
- Une poudre constituée de particules formées d'un additif alimentaire et d'un excipient effervescent, lesdites particules ayant une taille comprise entre 0,2 et 5 mm, et un rapport surface/volume compris entre 1 et 12.
- Poudre selon la revendication 1, caractérisée en ce qu'elle comprend un agent dispersant choisis parmi les poly-vinyl-pyrrolidones et la bentonite.
- Poudre selon l'une quelconque des revendications 1 à 2, caractérisée en ce que les particules constituant la poudre sont de forme concave, présentent une densité comprise entre 1,7 et 2.
- Poudre selon l'une des revendications 1 à 3, caractérisée en ce que l'excipient effervescent représente 50% du poids de l'additif alimentaire et dégage entre 14 et 18 % en poids de la particule en CO2.
- Poudre selon l'une des revendications 1 à 4, caractérisée en ce que l'additif alimentaire est choisi parmi le SO2, la vitamine B1, l'acide citrique, l'acide ascorbique, l'acide tartrique, des enzymes, le sorbate de potassium, l'acide métatartrique, les tanins, les poly-vinyl-pyrrolidones, les charbons, les phosphates diammoniques, la caséine, les écorces de levures.
- Poudre selon l'une des revendications 1 à 5, caractérisée en ce que le rapport S/V des particules est compris entre 8 et 12.
- Poudre selon l'une des revendications 1 à 5, caractérisée en ce que le rapport S/V des particules est compris entre 1 et 2.
- Poudre selon l'une des revendications 1 à 5, caractérisée en ce que le rapport S/V des particules est compris entre 2 et 5.
- Procédé d'apport d'additif alimentaire du type comprenant l'introduction dans un liquide et notamment dans du vin, dudit additif alimentaire associé à un excipient effervescent, caractérisé en ce que l'on introduit dans ledit liquide une poudre selon les revendications 1 à 7.
- Procédé d'apport d'additif alimantaire dans la partie supérieure d'un liquide et notamment dans du vin, caractérisé en ce que l'on introduit dans ledit liquide une poudre selon la revendication 6.
- Procédé d'apport d'additif alimentaire dans la partie inférieure d'un liquide et notamment dans du vin, caractérisé en ce que l'on introduit dans ledit liquide une poudre selon la revendication 7.
- Procédé d'apport d'additif alimentaire dans la totalité du volume d'un liquide et notamment dans du vin, caractérisé en ce que l'on introduit dans ledit liquide une poudre selon la revendication 8.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9807713A FR2779918B1 (fr) | 1998-06-18 | 1998-06-18 | Poudre comprenant un additif alimentaire et procede de dispersion d'un additif oenologique utilisant ladite poudre |
FR9807713 | 1998-06-18 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0967267A1 true EP0967267A1 (fr) | 1999-12-29 |
EP0967267B1 EP0967267B1 (fr) | 2004-01-28 |
Family
ID=9527559
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP99401477A Expired - Lifetime EP0967267B1 (fr) | 1998-06-18 | 1999-06-16 | Poudre comprenant un additif alimentaire et procédé de dispersion d'un additif oenologique utilisant ladite poudre |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP0967267B1 (fr) |
AT (1) | ATE258591T1 (fr) |
DE (1) | DE69914405D1 (fr) |
ES (1) | ES2215366T3 (fr) |
FR (1) | FR2779918B1 (fr) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITRA20100008A1 (it) * | 2010-03-22 | 2011-09-23 | Trere Chimica S A S | Metodo e prodotto per il trattamento di sostanze alcooliche, mosti d'uva e derivati |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0019675A1 (fr) * | 1979-06-01 | 1980-12-10 | Alan Norman Howard | Compositions sèches pour la production de boissons savoureuses |
EP0190689A2 (fr) * | 1985-02-07 | 1986-08-13 | Takeda Chemical Industries, Ltd. | Procédé de préparation de compositions effervescentes |
EP0357506A1 (fr) * | 1988-09-02 | 1990-03-07 | Rhone-Poulenc Chimie | Catalyseurs pour le traitement des effluents gazeux et procédé de traitement de ces effluents |
FR2746812A1 (fr) * | 1996-03-27 | 1997-10-03 | Langlois Maryvonne | Procede d'apport de produits oenologiques, et produit permettant la mise en oeuvre dudit procede |
-
1998
- 1998-06-18 FR FR9807713A patent/FR2779918B1/fr not_active Expired - Fee Related
-
1999
- 1999-06-16 AT AT99401477T patent/ATE258591T1/de not_active IP Right Cessation
- 1999-06-16 EP EP99401477A patent/EP0967267B1/fr not_active Expired - Lifetime
- 1999-06-16 DE DE69914405T patent/DE69914405D1/de not_active Expired - Lifetime
- 1999-06-16 ES ES99401477T patent/ES2215366T3/es not_active Expired - Lifetime
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0019675A1 (fr) * | 1979-06-01 | 1980-12-10 | Alan Norman Howard | Compositions sèches pour la production de boissons savoureuses |
EP0190689A2 (fr) * | 1985-02-07 | 1986-08-13 | Takeda Chemical Industries, Ltd. | Procédé de préparation de compositions effervescentes |
EP0357506A1 (fr) * | 1988-09-02 | 1990-03-07 | Rhone-Poulenc Chimie | Catalyseurs pour le traitement des effluents gazeux et procédé de traitement de ces effluents |
FR2746812A1 (fr) * | 1996-03-27 | 1997-10-03 | Langlois Maryvonne | Procede d'apport de produits oenologiques, et produit permettant la mise en oeuvre dudit procede |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITRA20100008A1 (it) * | 2010-03-22 | 2011-09-23 | Trere Chimica S A S | Metodo e prodotto per il trattamento di sostanze alcooliche, mosti d'uva e derivati |
Also Published As
Publication number | Publication date |
---|---|
DE69914405D1 (de) | 2004-03-04 |
ES2215366T3 (es) | 2004-10-01 |
FR2779918A1 (fr) | 1999-12-24 |
ATE258591T1 (de) | 2004-02-15 |
EP0967267B1 (fr) | 2004-01-28 |
FR2779918B1 (fr) | 2001-07-13 |
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